Jubilee berry cheesecake recipe - inspired by the Queen's Platinum jubilee, this no-bake dessert is perfect for the occasion. Coeliac-friendly and wheat-free.
Prep Time 25 minutesminutes
Chilling time 5 hourshours
Servings 10people
Calories 283kcal
Ingredients
280ggluten free shortbread(or any other gluten free biscuits like digestives)
85gbuttermelted
650gmascarpone / full fat cream cheese
100gicing sugar
1tspvanilla extract
300mldouble cream
strawberries, raspberries and blueberriesfor the top and an extra 8 strawberries for inside the filling layer
Instructions
For the base:
Firstly, make your base. Crush your gluten free biscuits – either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don’t over blitz them into a fine dust!
Melt your butter – I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop – it’s done!
Pour your melted butter into your crushed biscuits and mix together in a bowl.
Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin.
Place it in the fridge to chill whilst you make your cheesecake top.
For the cheesecake filling:
Mix together your mascarpone (cream cheese) and icing sugar. I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.
Add in the double cream and keep mixing until it firms up a little. (I had my mixer on for just under 2 minutes for this – try not to over mix though… don’t let it split!)
Cut strawberries in half (7-8 should be about right), ideally all similar sized. Place them around the edge of the tin to form a crown.
Spoon your cheesecake filling on top of the chilled base and strawberry edge, then use a palette knife to smooth over the top. Place in the fridge to chill, ideally overnight but no less than 5 hours.
To assemble:
Remove your cheesecake from the fridge and push it out of the tin and place on your serving plate.
Slice more strawberries and then use them alongside your fresh raspberries and blueberries to create a union jack design.
Serve up straight away and keep spare in the fridge.